Tag Archives: breakfast

Sea-FAT-tle Eatenings

OH SNAPPPPPP So when Kat and I travel, our meals go like so:

If you don’t have a seasoned sweet-tooth, I can’t exactly recommend a diet that consists primarily of sugary goods. It was almost too much for us, but the pastries were just DEMANDING that we eat them. So, thanks to the magic of Yelp and Cakespy’s ‘Seattle’ tag, we managed to hit up…

Twede’s Cafe–CONSUMED: Cherry Pie, Coffee

Kendra: As a Twin Peak’s fan, I couldn’t pass this up; the diner (and it’s ubiquitous coffee and pie) feature prominently in the series. The original place burned down, and the remodeled interior looked quite different (no more wood paneling, the red booths were now blue) but the central serving area remains. The woman who originally made the pie while the show was shooting (about oh, around twenty years ago) is also gone, but hey, when in Rome…

Kat: Worth it for the beautiful North Bend countryside. A rewarding stop after our hiking. Quite upfront about being a tourist trap.

 

Mon Hei Chinese Bakery–CONSUMED: Egg Custard, Coconut Bun

Kendra: Yelper’s liked it, we tried it–the egg custard was too eggy, but the coconut bun was sweet and satisfying.

Kat: The coconut bun was a meal unto itself, although not really my thing. Egg custard was definitely on the hearty side rather than the sweet side.

Fuji Bakery–CONSUMED: Orange Chocolate Brioche, Twinings Brioche, Pear Tart

Kendra: I initially mourned the passing of Unicorn Crepes (mochi in a crepe? yes!), but at least Fuji Bakery is a worthy replacement. A French-style Japanese bakery with immaculate presentation–everything just looks PERFECT. It tasted good too–everything was great, but the pear tart was flaky, creamy, and delectable.

Kat: Everything was presented impeccably, and the designs were sometimes quite unexpected. I was quite taken with the perfect cylinders of whole wheat bread. They have mainly dough-based offerings, covering savory through sweet. The Twinings Brioche, with quite detectable bergamot flavor, straddled the line between the two. With the cream cheese, although this pastry is lightly-sweet, it almost seems like an appropriate lunch item. Chunks of candied orange peel embedded in the dough of the chocolate brioche elevated it to above-ordinary. And the pear tart was outstanding, definitely A-plus material. I should also mention that the staff behind the counter were quite friendly.

 

 

 

The Confectional–CONSUMED: White Chocolate Lemon Mini-Cheesecake

Kendra: Usually cheesecake is too much for me, but these mini-cakes (almost like cupcakes, in a way) were the perfect size and ratio of cheesecake to topping. This lemon-based flavor was pretty refreshing!

Kat: Really, really good, and the individually-formed and garnished presentation was quite appealing.

 

Piroshky Piroshky!–CONSUMED: Oscar’s Star

Kendra: The line was so  long, and I was so caught up in wanting to get a marzipan piroshky that when I was informed they were out, I stupidly ordered something that WASN’T a piroshky. Whatever fried-dough pastry I got wasn’t bad, it just wasn’t worth finishing (!!!). Kat: Not quite as exciting as it appeared from a distance. Messy.

 

 

Cupcake Royale–CONSUMED! mini vanilla/vanilla, white chocolate blackberry chocolate chip, triple threat (chocolate^3)

Kendra: Pretty solid cupcakes here! The mini vanilla/vanilla turned out to be the dark horse, and I was kicking myself that we didn’t get a normal sized version. The chocolate blackberry and triple threat were still pretty tasty; I can see why this is Seattle’s  #1 cupcakery. NO FILLED CUPCAKES THOUGH ;_;

Kat: Dense, spongy cakes with airy frosting. I agree, the vanilla was the most satisfying.

 

strawberrrrry

Honoré Artisan Bakery–CONSUMED: Strawberry Danish

Kendra: This was quite off the beaten path, and doesn’t even have much signage to help you out–but the danish we split proved why it’s fun to explore.

Kat: The flaky crust of the danish was top notch. A good pick-me-up on the way between the Ballard Farmer’s Market and Larsen’s Bakery.

Larsen’s Danish Bakery–CONSUMED: Smorkage, Mazzarine, “Potato”

Kendra: SMORKAGE. Just say it out loud. SMORKAGE. An amazing name for what amounted to a breakfast sweet roll that was stuffed with almond paste. DELICIOUS. I have to say, this place was by far my favorite sweet-spot on the trip. This is due in part to the fact that ‘Swedish’ is shorthand for ‘stuff/cover everything with almond paste or marzipan. I LOVE MARZIPAN. The ‘potato’ was amazing–it’s basically an eclair that also has apricot jam, which is then wrapped in marzipan, coated in cocoa powder, and decorated to look like a potato. We ate it for breakfast, paired with ‘cupcake-flavored coffee’ from Caffe Lieto. The mazzarine was almond paste, chocolate, raspberry jam, pastry….need I say more?

Kat: So many baked goods. Cases after cases. And nothing has name cards, which makes for extra adventure. Toss-up between whether I miss this or Fuji Bakery more. The raspberry mazzarine thing was everything I want in a pastry, and extra-satisfying after 6 mile walk around Ballard. Definitely an A+. Smorkage is a big, ring-shaped coffee/breakfast-like thing. Tasty, but more snacky than satisfying. The Potato was a behemoth of a dessert. Quite nice, in that ‘will this kill me’ way. A heavy-hitter of the pastry league. Potatoes from Larsen's

The Crumpet Shop–CONSUMED: Crumpet with Maple Butter

Kendra: After three previous attempts to buy a crumpet from here ended in failure, we had a SUCCESS. Was it worth all the trips? Hey, cross an english muffin with a pancake, cover it in maple butter, and try to resist it! YOU CAN’T. It was delicious.

Kat: Quite nice, but not necessarily worth going early for.

Yellow Leaf Cupcakery–CONSUMED: Lavender cupcake, what was the other one…Dulce de Leche?

Kendra: This place reminded me of Lavender Moon back home; creative flavors, light cake base, cream cheese-esque frosting, tiny shop. Pleasant.

Kat: I actually can’t remember these cupcakes at all, but I did appreciate the range of flavors available.

 

In CONCLUSION… Miles walked: Many Calories consumed: countless Seattle: Only partially conquered!

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The Flintstones don’t know what they’ve gotten into!

I am a cereal fiend. I love all most types of cereal–the diabetes-inducing kind, the healthy twigs and bark kind, the kind featuring licensed cartoon characters on the front, pretty much everything. I’m willing to try them all (especially if they’re on sale)!

What was on sale this week?

DON'T JUDGE ME

Hrm, looks pretty norm-OH GOD WHAT IS THAT?!

starring my elephant teapot!

Holy crap. Now, before you start judging the Flintstones of selling out to every half-baked food fad (“what’s next, Pie Pebbles?”), check out the following:

Yes, I have this cereal in my pantry as well.

Yeahhh buddy

…and the one that started it all, Cookie Crisp!

CO-OOOO-KIE CRISP

To be fair, Cupcake Pebbles has been out for a while, so it’s lost some of its shock value by now. Really, people have been eating cake for breakfast for as long as there’s been cake, so translating it over to the cereal format was an obvious move (moreso than turning movie monsters into cereal*)–how does it taste?

Kendra: Cupcakes are one of the more colorful baked goods–rainbow frosting, sprinkles, gumpaste flowers, etc. Cereal is one of the more colorful instant breakfast options (Fruit Loops, anyone?). How come Cupcake Pebbles are so…so…

yaaaawn

…BORING?! Kinda like Rice Krispies (one of the lamest looking cereals known to man) suffering from rainbow leprosy. Ho-hum. They don’t change the milk any cool colors either! When you open the box, it smells like how cake batter ice cream tastes, if it were musty. It’s actually not bad eating it though–mildly tastes like Funfetti® cake frosting. Not bad, but not as good as actual Cocoa or Fruity Pebbles. C

500% your daily sugar value

I gave some to Kat so that she could join in on the ‘excitement’.

Kat: Hm. They look like Funfetti® Rice Krispies, they smell like Rice Krispy treats. I ate a little dry and detected flavors of sugar, rice, and…milk? When milk is added to the bowl, they still taste of sugar, rice, and milk. Not very cupcake-y (what would that even taste like?), though there was a gradual buildup of greasy mouthfeel that I’ll concede could be interpreted at the frosting experience. Overall, the texture was too mushy for my preferences, and texture is the key quality of breakfast cereals. D

*guys, according to Wiki “Franken Berry was very popular when first introduced possibly because the initial batches of the cereal used a dye that didn’t break down in the body, causing many children’s feces to be bright pink, a symptom sometimes referred to as “Frankenberry Stool.” THE MORE YOU KNOW.

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